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Christmas Cupcakes
These cupcakes are baked in muffin cases so that they are larger than the usual cupcakes. Once decorated, they look like miniature Christmas cakes. The addition of ground almonds gives a firm texture and adds a richness suitable for the occasion.
Christmas Cupcake Recipe
makes 16 cupcakes
- 9 tbsp butter, softened
- 1 cup superfine sugar
- 4-6 drops almond extract
- 4 eggs, lightly beaten
- generous 1 cup self-rising white flour
- 1 3/4 cups ground almonds
Topping
- 1 lb/450g white ready-to-roll fondant frosting
- 2 oz/55g green ready-to-roll colored fondant frosting
- 1 oz/25g red ready-to-roll colored fondant frosting
- confectioners sugar, for dusting
Baking Instructions
- Preheat the oven to 350 F. Put 16 paper muffin cases in a muffin pan.
- Put the butter, sugar, and almond extract in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Add the flour and using a large metal spoon, fold it into the mixture, then fold in the ground almonds. Spoon the batter into the paper cases to half-fill them.
- Bake the cakes in the preheated oven for 20 minutes, or until well risen, golden brown, and firm to the touch. Transfer to a wire rack and let cool.
- When the cakes are cold, knead the white frosting until pliable, then roll out on a counter lightly dusted with confectioners sugar. Using a 2 3/4 inch plain round cutter, cut out 16 circles, rerolling the frosting as necessary. Place a circle on top of each cupcake.
- Roll out the green frosting on a counter lightly dusted with confectioners sugar. Using the palm of your hand, rub confectioners sugar into the frosting to prevent it from spotting. Using a holly leaf-shaped cutter, cut out 32 leaves, rerolling the frosting necessary. Brush each leaf with a red frosting between the palms of your hands to form 48 berries and place in the center of the leaves.
